Braised pork ribs

Overview

My husband loves to eat pork ribs. It’s great. Meat lovers who don’t want to get tired of eating in summer can choose the pork ribs bar to satisfy their cravings without feeling tired

Tags

• hot dishes
• home cooking
• pregnant women
• maternity
• old man
• students
• cooking wine
• fine ribs
• garlic
• light soy sauce
• millet spicy
• nutmeg
• old soy sauce
• onions
• pepper
• pixian doubanjiang
• star anise
• fragrant leaves
• ginger

Ingredients

Steps

1. 1 Let the seller chop the fine ribs into small pieces and soak them in water.

2. 2 Cut green onions into sections.

3. 3 Slice ginger.

4. 4 Peel the garlic and set aside.

5. 5 Set aside bay leaves, nutmeg, peppercorns and star anise (the peppercorns can be replaced with Sichuan peppercorns).

6. 6 Wash the millet and set aside.

7. 7 Soak the spareribs in cold water under cold water (do not boil the water as the ribs will age).

8. 8 Add a piece of green onion, a piece of ginger and an appropriate amount of cooking wine to remove the fishy smell. Wait until the water in the pot boils and take it out.

9. 9 Add appropriate amount of oil to the pot.

10. 10 Add three tablespoons of rock sugar and simmer over low heat until it becomes caramel color. Be sure to use low heat and high heat to burn it.

11. 11 Sauté until caramel color.

12. 12 Pour in the pork ribs and stir-fry over medium heat until each rib is browned with sugar.

13. 13 Pour in one spoonful of dark soy sauce and two spoons of light soy sauce and stir-fry until it turns colour.

14. 14 Add onion, ginger and garlic and stir-fry until fragrant.

15. 15 Pour in boiling water that covers the ribs, add a spoonful of Pixian bean paste, bring to a boil over high heat, then reduce to low heat and simmer for 40 minutes, then turn off the heat (leaving an appropriate amount of soup).

16. 16 Eat it. It smells good.